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Terms & conditions


At Corinthia, we always strive to provide the best rates on our website. If you don’t think we have, we’ll pay for 100% of your room on the first night, and price match the rest. Should you find a lower price elsewhere, please submit a claim within 24 hours of your original booking and we will respond within two working days. Please note, this also applies to discounts and promotions available on

Process for making a claim:

Step 1. If within 24 hours of a confirmed reservation with Corinthia Hotels made on, you find a lower rate for the same hotel, room type, inclusions, stay dates, discounts and payment conditions, please contact the relevant email address from the list below to make your claim. All claims must be made within 24 hours of the original booking and at least 24 hours prior to the standard check-in time of the hotel.

Step 2. Your claim should be supported by the URL where the lower rate was found and a screen shot which clearly displays the date of stay, room type, same hotel, inclusions and payment conditions of the lower rate offering on the competing website. Please include your contact information (name, email and phone number).

Step 3. If we are able to verify that the lower rate found qualifies for the Best Rate Guarantee, and all other terms and conditions are met, Corinthia Hotels will pay for 100% of the room charges of your first night, and will price match the room for the rest of your stay. You will be charged for all nights booked at the matched rate, minus the first night which will be free.

To make your claim, email the relevant hotel on one of the following:

First night free, match rate for rest of stay, no minimum nights

Terms and Conditions:

Corinthia Hotels guarantees the best online rate on based on the following terms and conditions:

1. Your original booking must have been made through
2. The lower rate must be found and the claim submitted by email within 24 hours of the original booking and at least 24 hours prior to the standard check-in time at the hotel. If the original booking was made within 24 hours of arrival, the Best Rate Guarantee is not applicable.
3. The Best Rate Guarantee only applies to published rates available to the general public online, which can be found and booked immediately without any kind of restriction or payment restrictions.
4. The lower rate found must be for exactly the same booking criteria - the same hotel, the same room type, same inclusions, the same stay dates, same number of guests, the same rate description and, if applicable, the same promotion. The cancellation and advance purchase policy and all other terms and conditions of the stay must also be identical. If the claim refers to a reservation consisting of several nights' accommodation, the average rate for each night will be compared to the average rate for each night, for an identical reservation, using the website where the lower rate is found.
5. Corinthia Hotels will verify the lower rate claim and respond within two working days of the claim being made. *Claims will be processed from Monday to Friday, between 9am to 5pm, at the hotel's local time.
6. The rate comparison will be made net of any taxes, gratuities or any other fees or charges associated with the room rate, and the lower rate must still be available at the time the hotel validates the claim.
7. The Best Rate Guarantee is void where prohibited by law. Corinthia Hotels reserves the right to modify or cancel its Best Rate Guarantee policy at any time in its sole discretion and without prior notice.
8. Corinthia Hotels has the sole right and discretion to determine the validity of any claim, including without limitation, determining that the lower rate found is genuinely available and that the claim meets all terms and conditions. In case of dispute, Corinthia Hotels' decision is final.
9. In the case of a fully prepaid rate booked through, Corinthia Hotels will refund the difference to your credit card, if applicable, within 30 business days of submitting your claim. Corinthia Hotels is not responsible for any fees associated with cancelling a reservation made through a different channel.
10. Best Rate Guarantee will be suspended during times where or certain rates are not available due to an outage, a technical issue or a circumstance beyond Corinthia Hotels' reasonable control.
11. The Best Rate Guarantee does not apply to rates found offline, negotiated corporate rates, group or MICE rates, opaque provider rates or rates requiring membership in a club or other organization, governmental rates, direct mail or email solicitations, rates offered by providers that do not supply the name or location of the hotel until after a reservation has been made or other rates that are not available to the general public. We reserve the right to deny a claim if the availability of the Competing Rate cannot be independently verified at the time of processing the claim.
12. The Best Rate Guarantee does not apply to packaged rates. Packaged rates include Hotel accommodations sold as part of a travel package in which the Hotel does not provide all services (including but not limited to airfare and/or car rental, tours etc.) and Hotel accommodations sold with additional amenities.
13. Corinthia Hotels may deny a claim where the difference between the rates is less than 1%.
14. If the Competing Rate is in a different currency from the rate booked on, the Competing Rate will be converted into the same currency as the rate offered on our website using the exchange rate as published in in place at the time the initial reservation was made. Discrepancies may occur between Corinthia Hotels' rate and the Competing Rate due to differences in exchange rate sources. If the rate discrepancy is solely due to exchange rate fluctuations, we reserve the right to deny the claim.

Inside Lisbon’s Food Scene with Chef Nuno Mendes

The chef takes us back to his roots   |   October 2017

What Chiltern Firehouse executive chef Nuno Mendes doesn’t know about Lisboan dining isn’t worth knowing

Nuno Mendes © Andrew Montgomery

With his buzzy Portuguese restaurant in East London and his role as Executive Chef at A-list favourite Chiltern Firehouse, chef Nuno Mendes is a man who can sure keep those plates spinning. In his gorgeous new book, Lisboeta: Recipes from Portugal’s City of Light, he goes back to his roots and celebrates the cuisine that first inspired him. Here, he reveals his insider guide to where to drink and dine in Lisbon, the city closest to his heart.


Who or what was your biggest inspiration as a young chef?
Growing up in Lisbon, there weren’t any really high end or cutting-edge restaurants, but the quality of our ingredients was very good – most products were organic, and things just grew naturally. I was completely taken by the seafood; our amazing cuttlefish, squid, clams, oysters and prawns. This really spurred me on, and was my biggest inspiration. We had a farm and I grew up observing a nose-to-tail eating before it was a dining trend, and was what people eat in the countryside. In my cooking, I use a lot of pork and seafood so it’s in my DNA and what I feel passionate about.


You’ve travelled extensively and your dishes have a variety of global influences. What made you want to go back to your Lisboan roots with your new book Lisboeta: Recipes from Portugal’s City of Light?
I wanted to really delve into my early experiences and go to the birthplace of everything, and I wanted to capture the city’s rhythm – the way we eat [Lisboans] is interesting. I tried to capture the recipes that I grew up eating, flavours that inspired me, and my take on those alongside classical dishes you can find in Lisbon. It’s a very exciting city. There are a lot of young chefs cooking and the traditional Portuguese product and style is really highlighted. For a long time, we hid it, or weren’t confident enough to champion it, but now with the quest for new cuisines and influx of tourism, it’s perfect for us to be able to showcase technique, ingredients and tell stories that are close to our hearts.

For a long time, Lisbon was trying to appease. There was an attempt to offer people what we thought they wanted, whether that was Spanish or Chinese. Now we have the confidence to say, ‘look, if you come to Portugal you’re going to have Portuguese food and we’re going to tell you a story’. This has really reenergised the restaurant scene, which was at one point a bit old and fading.


When putting the book together, were the recipes ones that have been in your archive for a while, or did you create them especially?
They are recipes that I grew up eating, that I wanted to do my own version of while remaining as close as I can to their origins. There are a couple of recipes that I do at Taberna do Mercado [Nuno’s East London restaurant], like the custard tart recipe we developed. I wanted to have an honest and super tasty way to capture Lisbon and its food.

The book is accessible, so you’re able to cook from it at home. I want to offer food that people can cook easily; it’s not just a coffee table book! You can take it to the kitchen and have fun with it.


Is there one dish that is closest to your heart?
There are so many! This is a really personal book with so many childhood stories and memories – all the recipes are close to my heart. Really, it’s about the way I like to cook Portuguese food; lots of the recipes are sharing plates and big pots of stuff. It’s honest and super tasty.

Portuguese have such a strong, diverse pool of influences in our cooking because of where we’ve been, and Libson is really the convergence of that – we use spices, we use chili, lots of coriander and fermented ingredients. It’s a unique way of cooking and I hope I’ve captured that in the book.

Pasteis de Nata © Andrew Montgomery
© Andrew Montgomery

When you return to Lisbon, where do you like to eat?
Chef José Avillez has amazing projects in Lisbon – Belcanto, Barrio do Avillez and Cantina Peruana. I love Alexandre Silva, who’s got a restaurant called Loco. It’s experimental, and cutting edge. They’re really pushing the envelope while using Portuguese ingredients and telling a Portuguese story, and have just been awarded a Michelin star, and another chef friend of mine, João Rodruiges has an amazing riverfront restaurant called Feitoria. Technically he’s one of the best chefs in Lisbon, and again it’s all about local product but elevating it to a fine-dining level.


Where do you recommend for excellent local wines…?
There’s a new wave of wine bars now stocking really progressive local products.

Café Tati sells excellent natural wines from Portugal that you can drink in or buy to go. That’s quite rare, as the natural wine scene hasn’t really kicked off in Lisbon yet. It’s a cool, authentic little spot and the jazz is great too.


…and the best cocktails?
My favourite place is Cinco Lounge in Barrio Alto, it’s been open for years but the cocktails are so special and progressive. When you’re in Lisbon you really want to enjoy being outside – there are amazing rooftops there. The Insolito on the top of Independence Hotel is a fun but casual place, and the cocktails are awesome. It has a really old-school lift that takes you to the rooftop. There’s an old derelict factory close to the riverfront, LX Factory, that was going to be demolished but eventually creatives were allowed use the space. Today, it’s full of studios, workshops, bars and restaurants. Its rooftop bar overlooking the bridge is Rio Mararvilha and is perfect for sundowner drinks. It has a cool Brooklyn vibe.


What markets or delis are your favourite for picking up artisanal Portuguese produce?
On Saturdays at Príncipe Real Park there’s a great organic market that sells local farmers’ produce alongside crafts. Then there’s a flea market, Fiera de Ladra, that’s pretty crazy, where you can find authentic antiques and clothing. Around Príncipe Real, you’ll find excellent design shops, too.


How has the Lisbon food scene changed over the last decade?
What makes me the proudest, is to see Portuguese chefs doing Portuguese food. They’re no longer trying to hide their Portuguese roots; they’re showcasing them so the product is much better. Instead of using average ingredients that have been flown in, they’re using traditional, indigenous ingredients. The scene is becoming more advanced – even scientific – but is, above all, honouring its heritage.

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